Red Wolfberry Herb (Qigongcai), Goji Berry & Pork Tenderloin Soup

Why people make this soup

Red wolfberry herb is a lesser-known leafy vegetable sometimes labelled “Taiwanese goji herb” or “land watercress,” though botanically it belongs to the amaranth family (Amaranthaceae) and is more accurately named jin xiu xian miao. Despite the potential for confusion around its name, the plant’s food-therapy properties are well-regarded in Chinese tradition: rich in vitamins and minerals, and classically used to clear liver heat, brighten the eyes, nourish the liver and kidneys, and moisten the lungs. Combined with goji berries — one of the most classic eye-support foods in Chinese cuisine — and lean pork as a gentle protein base, this soup is especially recommended for people who spend their days staring at screens. Available at Chinese or Asian grocers, or online.

Method

1. Wash the wolfberry herb leaves carefully. Rinse and briefly soak the goji berries.
2. Slice the lean pork, blanch in boiling water briefly to remove impurities, then drain and rinse.
3. Bring 1.8 L of water to a boil. Add the pork slices and simmer for about 20 minutes.
4. Add the washed wolfberry herb leaves and goji berries. Continue to simmer for another 10 minutes.
5. Serve hot, eating the pork, goji berries, and wolfberry herb together with the soup.

Nourilo’s Tips

This soup has a pleasant, clean flavour and is suitable for all ages. If you are cooking for a larger household, simply add a medium carrot to the pot for extra sweetness. Those with gastric reflux should take this soup after a meal rather than on an empty stomach.